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You searched for: Journal name Food control Remove constraint Journal name: Food control Subject term extra-virgin olive oil Remove constraint Subject term: extra-virgin olive oil
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1. Analysis of the legislated metals in different categories of olive and olive-pomace oils

Author:
E.J. Llorent-Martínez; P. Ortega-Barrales; M.L. Fernández-de Córdova; A. Ruiz-Medina
Source:
Food control 2011 v.22 no.2 pp. 221-225
ISSN:
0956-7135
Subject:
detection limit; extra-virgin olive oil; mass spectrometry; maximum residue limits; metals; nitric acid
Abstract:
... The determination in olive oils of the legislated metals (As, Cu, Fe and Pb) by the International Olive Oil Council (IOC) has been carried out by inductively coupled plasma mass spectrometry (ICP-MS) following microwave digestion with nitric acid. The method has been validated using an oil reference material and by recovery experiments, obtaining in both cases satisfactory results. The detection l ...
DOI:
10.1016/j.foodcont.2010.07.002

2. Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties

Author:
P. Reboredo-Rodríguez; C. González-Barreiro; B. Cancho-Grande; J. Simal-Gándara
Source:
Food control 2012 v.25 no.2 pp. 684-695
ISSN:
0956-7135
Subject:
control methods; desorption; detection limit; extra-virgin olive oil; flavor; gas chromatography; mass spectrometry; odor compounds; odors; olives; screening; trademarks; Spain
Abstract:
... A reliable, sensitive and effective automated method based on dynamic headspace–thermal desorption (DHS–TD) combined to gas chromatography–mass spectrometry (GC–MS) was developed to identify and quantify simultaneously 51 characteristic volatile compounds from extra-virgin olive oils (EVOOs). The most important parameters affecting the DHS extraction were evaluated by two chemometric approaches: a ...
DOI:
10.1016/j.foodcont.2011.12.005

3. Monitoring by ¹H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils

Author:
Maria D. Guillén; Patricia S. Uriarte
Source:
Food control 2012 v.28 no.1 pp. 59-68
ISSN:
0956-7135
Subject:
aldehydes; extra-virgin olive oil; frying; iodine value; linseed oil; monitoring; nuclear magnetic resonance spectroscopy; polar compounds; sunflower oil; temperature
Abstract:
... Linseed oil was heated at frying temperature in an industrial fryer for 20 h. The evolution of its composition was monitored by ¹H Nuclear magnetic resonance. The composition parameters determined simultaneously were: the molar percentage of the different acyl groups, the Iodine Value, the concentration of the total aldehydes as well as of the different kinds of aldehydes; in addition, the perce ...
DOI:
10.1016/j.foodcont.2012.04.024

4. Determination of the peroxide value in extra virgin olive oils through the application of the stepwise orthogonalisation of predictors to mid-infrared spectra

Author:
C. Pizarro; I. Esteban-Díez; S. Rodríguez-Tecedor; J.M. González-Sáiz
Source:
Food control 2013 v.34 no.1 pp. 158-167
ISSN:
0956-7135
Subject:
extra-virgin olive oil; least squares; models; peroxide value; prediction; spectroscopy
Abstract:
... The potential of stepwise orthogonalisation of predictors (SELECT) coupled with multivariate calibration methods and pre-processing tools was examined to develop reliable and parsimonious regression models based on Fourier-transform mid-infrared (FT-MIR) spectroscopy for the prediction of peroxide value in extra virgin olive oils. The comprehensive calibration methodology proposed also involved th ...
DOI:
10.1016/j.foodcont.2013.03.025

5. Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life

Author:
Jesus Lozano-Sánchez; Alessandra Bendini; Rosa Quirantes-Piné; Lorenzo Cerretani; Antonio Segura-Carretero; Alberto Fernández-Gutiérrez
Source:
Food control 2013 v.30 no.2 pp. 606-615
ISSN:
0956-7135
Subject:
bioactive properties; business enterprises; byproducts; extra-virgin olive oil; half life; high performance liquid chromatography; mass spectrometry; monitoring; oleuropein; polyphenols; shelf life; tanks
Abstract:
... The goal of this work was to monitor the phenolic profile of extra-virgin olive oil (EVOO) and of storage by-products in order to achieve a better understanding of the behaviour of these bioactive compounds during storage in the mill companies. Olive oil was stored in 1000-L tanks for 10 months. Qualitative and quantitative variations of the bioactive polyphenols over time were evaluated by high-p ...
DOI:
10.1016/j.foodcont.2012.06.036

6. Effect of natural-style processing on the oxidative and hydrolytic degradation of the lipid fraction of table olives

Author:
Antonella Pasqualone; Raffaella Nasti; Cinzia Montemurro; Tommaso Gomes
Source:
Food control 2014 v.37 pp. 99-103
ISSN:
0956-7135
Subject:
cultivars; diacylglycerols; extra-virgin olive oil; free fatty acids; lipid content; oleic acid; olives; oxidation; peroxide value; phenols; polar compounds; triacylglycerols; Italy
Abstract:
... The aim of this work was to determine the effect of natural-style processing, by using three different cultivars, on the oxidative and hydrolytic degradation of the lipid fraction of table olives. Samplings were made at harvest and after 4 and 8 months of processing. The Italian table olive cultivars Bella di Cerignola, Termite di Bitetto, and Peranzana, diffused in the Apulia region, were conside ...
DOI:
10.1016/j.foodcont.2013.09.038

7. Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends

Author:
Silvia A.V. Tfouni; Gabriela R. Padovani; Raquel M. Reis; Regina P.Z. Furlani; Monica C.R. Camargo
Source:
Food control 2014 v.46 pp. 539-543
ISSN:
0956-7135
Subject:
extra-virgin olive oil; fluorescence; hexane; high performance liquid chromatography; liquid-liquid extraction; olives; polycyclic aromatic hydrocarbons; soybean oil; vegetable oil; Brazil
Abstract:
... The consumption of extra virgin olive oil has been growing in Brazil over the years. However, as it is an expensive product, many consumers tend to substitute extra virgin olive oil with a cheaper alternative, such as vegetable oil blends (mainly a mixture of olive and soybean oils). In the preset study, different brands of oil blends were evaluated for the occurrence of 13 polycyclic aromatic hyd ...
DOI:
10.1016/j.foodcont.2014.06.028

8. Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process

Author:
Abdelhakim Bakhouche; Jesús Lozano-Sánchez; Cristiano Augusto Ballus; Melchor Martínez-García; Míguela González Velasco; Álvaro Olavarría Govantes; Tullia Gallina-Toschi; Alberto Fernández-Gutiérrez; Antonio Segura-Carretero
Source:
Food control 2014 v.40 pp. 292-299
ISSN:
0956-7135
Subject:
alcohols; antioxidants; bioactive compounds; extra-virgin olive oil; fats and oils industry; filtration; flavones; lignans; monitoring; nutritive value; olives; oxidative stability; secoiridoids; shelf life; water content; Mediterranean region
Abstract:
... The aim of this study was to evaluate extra-virgin olive oil (EVOO) moisture and phenolic compounds content during industrial filtration, which is widely applied in the most olive-oil industries of the main producing countries of the Mediterranean as a final step prior to selling the oil. For this purpose, conventional filtration process was performed in duplicate using two lots (lot 1 and lot 2), ...
DOI:
10.1016/j.foodcont.2013.12.012

9. Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet

Author:
Deborah Pacetti; Paolo Lucci; Massimo Mozzon; Riccardo Gagliardi; Dennis Fiorini; Natale G. Frega
Source:
Food control 2015 v.48 pp. 155-162
ISSN:
0956-7135
Subject:
Sardina pilchardus; deep fat frying; docosahexaenoic acid; extra-virgin olive oil; fillets; fish; high performance liquid chromatography; phosphatidylcholines; phosphatidylethanolamines; species diversity; spectrometers; sunflower oil; temperature
Abstract:
... The effects of deep-fat frying performed using different culinary fats (extra virgin olive oil, conventional sunflower oil and high-oleic sunflower oil) and different frying temperatures (160 and 180 °C) on the composition of the preponderant fish phospholipid classes, phosphatidylethanolamine (PE) and phosphatidylcholine (PC), were investigated on Sardina pilchardus. The total fish lipid fraction ...
DOI:
10.1016/j.foodcont.2014.06.005

10. Influence of metal ions and phospholipids on electrical properties: A case study on pumpkin seed oil

Author:
Tjaša Prevc; Nataša Šegatin; Polonca Kralj; Nataša Poklar Ulrih; Blaž Cigić
Source:
Food control 2015 v.54 pp. 287-293
ISSN:
0956-7135
Subject:
adulterated products; case studies; cost effectiveness; dielectric spectroscopy; electrical conductivity; extra-virgin olive oil; fatty acid composition; magnesium; metal ions; phospholipids; potassium; pumpkin oil; sodium; sunflower oil; triacylglycerols; vegetable oil
Abstract:
... Dielectric spectroscopy at low frequencies was applied to analyze vegetable oils, in particular roasted pumpkin seed oils (RPO). Large differences were observed for electrical conductivity not previously applied as a tool in the analysis of crude vegetable oils. RPO have two orders of magnitude higher conductivity than refined sunflower oils and extra virgin olive oils. Differences in dielectric c ...
DOI:
10.1016/j.foodcont.2015.01.040

11. Stable isotope and fatty acid compositions of monovarietal olive oils: Implications of ripening stage and climate effects as determinants in traceability studies

Author:
S. Portarena; D. Farinelli; M. Lauteri; F. Famiani; M. Esti; E. Brugnoli
Source:
Food control 2015 v.57 pp. 129-135
ISSN:
0956-7135
Subject:
carbon; climate; cultivars; extra-virgin olive oil; fatty acid composition; fruits; olives; provenance; ripening; seasonal variation; stable isotopes; stearic acid; temperature; traceability; Italy
Abstract:
... The quantitative variability of isotopic and fatty acid compositions in extra virgin olive oil was investigated in relation to variety, olive ripeness index and geographical origin. The study was carried out in two environments of Umbria region (central Italy), differing in annual/seasonal temperatures and rainfalls. Significant correlation was found between oil isotope compositions and climatic s ...
DOI:
10.1016/j.foodcont.2015.03.052

12. Determination of adulterated neem and flaxseed oil compositions by FTIR spectroscopy and multivariate regression analysis

Author:
Brianda Elzey; David Pollard; Sayo O. Fakayode
Source:
Food control 2016 v.68 pp. 303-309
ISSN:
0956-7135
Subject:
Azadirachta indica; Fourier transform infrared spectroscopy; agrochemicals; cosmetics; extra-virgin olive oil; foods; industry; linseed oil; markets; models; neem oil; oil fields; quality control; rapid methods; regression analysis; vegetable oil
Abstract:
... Natural oils are increasingly being used in the food, cosmetic, and agrochemical industries in recent years. However, natural oils with high market values are often counterfeited and adulterated with cheap, poor quality oils, with serious economic implications for the food and cosmetic industries, and potential health implications to consumers. This study reports the first combined use of Fourier ...
DOI:
10.1016/j.foodcont.2016.04.008

13. Determination of halogenated flame retardants in food: Optimization and validation of a method based on a two-step clean-up and gas chromatography–mass spectrometry

Author:
Giulia Poma; Govindan Malarvannan; Stefan Voorspoels; Nils Symons; Svetlana V. Malysheva; Joris Van Loco; Adrian Covaci
Source:
Food control 2016 v.65 pp. 168-176
ISSN:
0956-7135
Subject:
chicken eggs; chickens; extra-virgin olive oil; fish; fish fillets; flame retardants; freeze drying; gas chromatography-mass spectrometry; ionization; lipids; meat; milk; phthalates; pigments; polybrominated diphenyl ethers; seafoods; silica; smoked salmon; supermarkets; Belgium
Abstract:
... In this work, a new simple method based on a two-step clean-up and gas chromatography–mass spectrometry analysis for the determination of emerging halogenated flame retardants (HFRs), such as dechlorane plus (DP) and brominated phthalates, and polybrominated diphenyl ethers (PBDEs) in different food items was optimized and validated. Several types of food items, i.e. fish (smoked salmon and cod fi ...
DOI:
10.1016/j.foodcont.2016.01.027

14. Metabolomic approach for Extra virgin olive oil origin discrimination making use of ultra-high performance liquid chromatography – Quadrupole time-of-flight mass spectrometry

Author:
Rubén Gil-Solsona; Montse Raro; Carlos Sales; Leticia Lacalle; Ramon Díaz; María Ibáñez; Joaquim Beltran; Juan Vicente Sancho; Felix J. Hernández
Source:
Food control 2016 v.70 pp. 350-359
ISSN:
0956-7135
Subject:
discriminant analysis; extra-virgin olive oil; food quality; foods; high performance liquid chromatography; information processing; least squares; mass spectrometry; metabolomics; product labeling; provenance; ultra-performance liquid chromatography
Abstract:
... The fraudulent miss-description on food product labels regarding origin or composition is a widespread problem. In this work, a metabolomic approach based on the use of ultra-high performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS) has been applied to identify the differentiating chemical markers that allow geographic origin discrimination betwe ...
DOI:
10.1016/j.foodcont.2016.06.008

15. Evaluation of hydrocarbon contaminants in olives and virgin olive oils from Tunisia

Author:
Ines Gharbi; Sabrina Moret; Olfa Chaari; Manel Issaoui; Lanfranco S. Conte; Paolo Lucci; Mohamed Hammami
Source:
Food control 2017 v.75 pp. 160-166
ISSN:
0956-7135
Subject:
European Union; extra-virgin olive oil; fruits; lipid content; markets; microwave treatment; mineral oil; olives; packaging; pollution; polycyclic aromatic hydrocarbons; polyolefin; silica; solvents; Tunisia
Abstract:
... The present paper investigated on the presence of some hydrocarbon contaminants, namely polycyclic aromatic hydrocarbons (PAHs), mineral oil hydrocarbons (MOH) comprising saturated (MOSH) and aromatic (MOAH) compounds, and polyolefin oligomeric saturated hydrocarbons (POSH) in olives and extra virgin olive oils from Tunisia. Olive fruits were collected in sites exposed to different environmental c ...
DOI:
10.1016/j.foodcont.2016.12.003

16. Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis

Author:
Rocío Garrido-Delgado; Ma. Eugenia Muñoz-Pérez; Lourdes Arce
Source:
Food control 2018 v.85 pp. 292-299
ISSN:
0956-7135
Subject:
Helianthus annuus; adulterated products; chemometrics; corn; extra-virgin olive oil; green chemistry; headspace analysis; models; prices; seed oils; vegetable oil
Abstract:
... The techniques of ion mobility are attractive for solving problems in the olive oil sector because they are techniques that provide information quickly, do not require sample preparation and represent a shift towards the use of environmentally-sustainable analytical techniques (green chemistry). This technique could be suitable to determine the origin of the olive oil, quality and adulteration. In ...
DOI:
10.1016/j.foodcont.2017.10.012

17. Cognitive fluorescence sensing to monitor the storage conditions and locate adulterations of extra virgin olive oil

Author:
Miguel Lastra-Mejias; Manuel Izquierdo; Albertina Torreblanca-Zanca; Regina Aroca-Santos; John C. Cancilla; Julia E. Sepulveda-Diaz; José S. Torrecilla
Source:
Food control 2019 v.103 pp. 48-58
ISSN:
0956-7135
Subject:
algorithms; cognition; cost effectiveness; environmental factors; extra-virgin olive oil; fluorescence; fraud; glass; neural networks; quality control; storage conditions
Abstract:
... In the present research, storage conditions of extra virgin olive oil (EVOO) have been monitored using cost-effective fluorescence sensors integrated with intelligent algorithms. Three different Spanish pure EVOOs (Arbequina, Cornicabra, and Picual varieties), as well as samples adulterated with expired EVOO, were kept under different environmental conditions: presence or absence of light, bottle ...
DOI:
10.1016/j.foodcont.2019.03.033

18. Combining analysis of fatty acid composition and δ13C in extra-virgin olive oils as affected by harvest period and cultivar: Possible use in traceability studies

Author:
Silvia Portarena; Luca Leonardi; Andrea Scartazza; Marco Lauteri; Chiara Baldacchini; Daniela Farinelli; Franco Famiani; Marco Ciolfi; Enrico Brugnoli
Source:
Food control 2019 v.105 pp. 151-158
ISSN:
0956-7135
Subject:
carbon; cultivars; data collection; extra-virgin olive oil; fatty acid composition; fatty acids; harvest date; orchards; physiological response; ripening; stable isotopes; traceability
Abstract:
... The variability in carbon isotope composition (δ13C) of the main olive oil fatty acids, together with their relative contents, have been measured in 60 monovarietal olive oils, produced from plants grown in the same orchard and harvested at five ripening stages. The fatty acid content was mainly influenced by the cultivar, without significant changes during ripening. On the contrary, the fatty aci ...
DOI:
10.1016/j.foodcont.2019.05.029

19. Comparative chemometric analysis of fluorescence and near infrared spectroscopies for authenticity confirmation and geographical origin of Argentinean extra virgin olive oils

Author:
Ana M. Jiménez-Carvelo; Valeria A. Lozano; Alejandro C. Olivieri
Source:
Food control 2019 v.96 pp. 22-28
ISSN:
0956-7135
Subject:
chemometrics; cooking fats and oils; cost effectiveness; data collection; extra-virgin olive oil; fluorescence; fluorescence emission spectroscopy; gastronomy; near-infrared spectroscopy; principal component analysis; provenance; spectral analysis; vegetable oil; vegetables
Abstract:
... Extra virgin olive oil (EVOO) is widely used in gastronomy because of its healthy properties, and is a candidate to be adulterated with other vegetable oils to reduce costs. This work shows the results of applying near infrared (NIR) and fluorescence excitation–emission matrix spectroscopies, coupled to chemometric tools, to authenticate and validate the geographic origin of Argentinean EVOO sampl ...
DOI:
10.1016/j.foodcont.2018.08.024

20. Cultivar discrimination, fatty acid profile and carotenoid characterization of monovarietal olive oils by Raman spectroscopy at a single glance

Author:
Silvia Portarena; Chiara Anselmi; Claudia Zadra; Daniela Farinelli; Franco Famiani; Chiara Baldacchini; Enrico Brugnoli
Source:
Food control 2019 v.96 pp. 137-145
ISSN:
0956-7135
Subject:
Olea europaea; Raman spectroscopy; carotenoids; chemometrics; cultivars; discriminant analysis; extra-virgin olive oil; fatty acid composition; gas chromatography; least squares; linoleic acid; models; oleic acid; orchards; palmitic acid; prediction
Abstract:
... Monovarietal extra virgin olive oils (EVOOs) from Olea europea trees grown in the same experimental orchard have been characterized by Raman spectroscopy combined with chemometrics. Linear discriminant analysis of the EVOO Raman spectra correctly classified up to 94.4% of samples, as a function of the cultivar, at four different maturation stages. The sensitivity of Raman spectroscopy to the oil c ...
DOI:
10.1016/j.foodcont.2018.09.011

21. Determination of phthalates in olive oil from European market

Author:
Joel Pereira; Maria do Céu Selbourne; Fátima Poças
Source:
Food control 2019 v.98 pp. 54-60
ISSN:
0956-7135
Subject:
chromatography; detection limit; dietary exposure; endocrine-disrupting chemicals; extra-virgin olive oil; food contact surfaces; liquids; markets; metabolites; packaging; phthalates; plasticizers; plastics; pomace; reproduction; solvents; toxicity
Abstract:
... Phthalates are ubiquitous contaminants in the environment and consumer products. They are used as plasticizers in many plastics used for packaging and articles for food processing, handling and storage.Some phthalates and their metabolites are known to be toxic to reproduction and endocrine disruptors, and consumer exposure has been a concern. Olive oil is of great nutritional and economic importa ...
DOI:
10.1016/j.foodcont.2018.11.003

22. Discrimination of extra virgin olive oils from five French cultivars: En route to a control chart approach

Author:
Astrid Maléchaux; Yveline Le Dréau; Pierre Vanloot; Jacques Artaud; Nathalie Dupuy
Source:
Food control 2019 v.106 pp. 106691
ISSN:
0956-7135
Subject:
cultivars; discriminant analysis; extra-virgin olive oil; fatty acids; gas chromatography; least squares; squalene; uncertainty
Abstract:
... The control of varietal origin is an important issue to insure the authenticity of olive oils. In this study, extra virgin olive oils from five French cultivars were discriminated by applying partial least square discriminant analysis (PLS1-DA) to their fatty acid and squalene compositions obtained by gas chromatography. Two decision rules were compared to determine the varietal origin of predicte ...
DOI:
10.1016/j.foodcont.2019.06.017

23. FT-IR extra virgin olive oil classification based on ethyl ester content

Author:
Giacomo Squeo; Silvia Grassi; Vito Michele Paradiso; Cristina Alamprese; Francesco Caponio
Source:
Food control 2019 v.102 pp. 149-156
ISSN:
0956-7135
Subject:
Fourier transform infrared spectroscopy; algorithms; discriminant analysis; esters; extra-virgin olive oil; fatty acids; models; prediction; principal component analysis; probability; small businesses; solvents; toxicity
Abstract:
... According to the Regulation (EU) 2016/2095, extra virgin olive oils (EVOO) must contain a maximum of 35 mg kg−1 of fatty acid ethyl esters (FAEE). The official method for FAEE quantification is time-consuming and requires the use of a large amount of toxic solvents. Thus, the aim of this work was the application of FT-IR spectroscopy for the development of classification models (i.e. Linear Discri ...
DOI:
10.1016/j.foodcont.2019.03.027

24. Novel LDPE-riboflavin composite film with dual function of broad-spectrum light barrier and antimicrobial activity

Author:
Aungkana Orsuwan; Seongyoung Kwon; Nattinee Bumbudsanpharoke; Seonghyuk Ko
Source:
Food control 2019 v.100 pp. 176-182
ISSN:
0956-7135
Subject:
Gram-positive bacteria; antibacterial properties; aromatic compounds; beta-carotene; chlorophyll; composite films; composite materials; extra-virgin olive oil; food packaging; foods; ingredients; packaging films; photolysis; polyethylene; riboflavin; wavelengths
Abstract:
... Novel composite films of low-density polyethylene (LDPE) containing photosensitizing riboflavin (RB) were developed to enhance the broad-spectrum light barrier for the application of light-sensitive food packaging with an additional antimicrobial property. With the conjugated aromatic ring system of RB, the bright yellowish LDPE-RB composite film has excellent performance for absorbing light in th ...
DOI:
10.1016/j.foodcont.2019.01.012

25. Occurrence of 3-MCPD, 2-MCPD and glycidyl esters in extra virgin olive oils, olive oils and oil blends and correlation with identity and quality parameters

Author:
Kamille Kamikata; Eduardo Vicente; Adriana Pavesi Arisseto-Bragotto; Ana Maria Rauen de Oliveira Miguel; Raquel Fernanda Milani; Silvia Amelia Verdiani Tfouni
Source:
Food control 2019 v.95 pp. 135-141
ISSN:
0956-7135
Subject:
adulterated products; alpha-chlorohydrin; deodorization; esters; extra-virgin olive oil; refining; temperature; vegetable oil
Abstract:
... 3-MCPDE (3-monochloropropane-1,2-diol esters), 2-MCPDE (2-monochloropropane-1,3-diol esters) and GE (glycidyl esters) are heat-induced contaminants that are formed during the refining of vegetable oils under high temperatures, mainly during the deodorization step. Samples commercialized as extra virgin olive oils (EVOO), olive oils and oil blends (n = 76) were analysed for 3-MCPDE, 2-MCPDE and GE. ...
DOI:
10.1016/j.foodcont.2018.07.051

26. Simple and rapid method to analyse squalene in olive oils and extra virgin olive oils

Author:
Deborah Pacetti; Serena Scortichini; Maria Chiara Boarelli; Dennis Fiorini
Source:
Food control 2019 v.102 pp. 240-244
ISSN:
0956-7135
Subject:
detection limit; extra-virgin olive oil; flame ionization; rapid methods; squalene; vegetables
Abstract:
... Olive oil is one of the main vegetable sources of squalene, substance with several interesting properties and applications. This work aims to present and validate a rapid method to quantify squalene in olive oil by gas chromatography (GC) coupled with flame ionization detector and to apply the method to extra virgin olive oils (EVOOs) and olive oils (OOs) from large scale distribution retail, and ...
DOI:
10.1016/j.foodcont.2019.03.005

27. A new electrochemical sensor for extra-virgin olive oils classification

Author:
D. Zappi; C. Sadun; L. Gontrani; D. Dini; M.L. Antonelli
Source:
Food control 2020 v.109 pp. 106903
ISSN:
0956-7135
Subject:
carbon nanotubes; cultivars; electrodes; extra-virgin olive oil; harvest date; ionic liquids; nanoparticles; olives; provenance; sensors (equipment); sustainable technology; titanium dioxide
Abstract:
... A screen-printed electrode was modified using multi-walled carbon nanotubes (MWCNT) and titanium oxide nanoparticles (TiO2), with a bio-based ionic liquid (RTIL) as a drop-casting medium. The RTILs here used have been proved to be useful for immobilizing nanomaterials on the working electrode surface. The proposed platform has been used to analyze extra-virgin olive oils (EVOOs), produced with oli ...
DOI:
10.1016/j.foodcont.2019.106903

28. A rapid method for the detection of extra virgin olive oil adulteration using UHPLC-CAD profiling of triacylglycerols and PCA

Author:
Hilary S. Green; Xueqi Li; Mauro De Pra; Katherine S. Lovejoy; Frank Steiner; Ian N. Acworth; Selina C. Wang
Source:
Food control 2020 v.107 pp. 106773
ISSN:
0956-7135
Subject:
adulterants; adulterated products; aerosols; cooking fats and oils; cost effectiveness; detection limit; extra-virgin olive oil; fatty acids; fraud; high performance liquid chromatography; principal component analysis; rapid methods; seed oils; solvents; sterols; triacylglycerols; ultra-performance liquid chromatography; vegetables
Abstract:
... Adulteration in extra virgin olive oil (EVOO) is a common fraud due to its superior value over other edible oils. Traditional methods of fatty acid and sterol profiling for detecting adulteration demand large amounts of time and excessive use of labor and solvents therefore, new methodologies are needed to determine the authenticity of EVOO that are both time-efficient and cost-effective. Ultra-hi ...
DOI:
10.1016/j.foodcont.2019.106773

29. Detection of adulteration in extra virgin olive oil by selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics

Author:
Gulsah Ozcan-Sinir
Source:
Food control 2020 v.118 pp. 107433
ISSN:
0956-7135
Subject:
adulterants; adulterated foods; chemometrics; cities; diet; extra-virgin olive oil; least squares; mass spectrometry; models; nut oils; ocimene; phenol; phenylethyl alcohol; prices; toluene; volatile organic compounds
Abstract:
... Extra virgin olive oil (EVOO) is one of the most abundant oils used in a daily diet of Southern and Coastal European cities with its distinctive sensorial profile and health benefits. Because of its high price, EVOO has become one of the most adulterated foods in the world. The most widely used adulterants are seed and nut oils, lower quality olive oils or old olive oils. Many analytical methodolo ...
DOI:
10.1016/j.foodcont.2020.107433

30. Ergosterol as a marker for the use of degraded olives in the production of olive oil

Author:
Maria Chiara Boarelli; Maurus Biedermann; Martin Peier; Dennis Fiorini; Koni Grob
Source:
Food control 2020 v.112 pp. 107136
ISSN:
0956-7135
Subject:
crop production; detection limit; ergosterol; esters; ethanol; extra-virgin olive oil; fatty acids; fermentation; gas chromatography-mass spectrometry; high performance liquid chromatography; molds (fungi); olives; transesterification; yeasts
Abstract:
... The quality of olive oil depends, among other factors, on the quality of the olives used. Ergosterol is proposed as a marker for olives degraded by yeast or mold, since yeast as well as mold produce ergosterol, whereas olives do not. Ergosterol was determined in olive oil by on-line HPLC-GC-MS, using the high efficiency of HPLC to separate ergosterol from the sterols that are present at far higher ...
DOI:
10.1016/j.foodcont.2020.107136

31. Food fraud: Assessing fraud vulnerability in the extra virgin olive oil supply chain

Author:
Jing Yan; Sara W. Erasmus; Miguel Aguilera Toro; Haixin Huang; Saskia M. van Ruth
Source:
Food control 2020 v.111 pp. 107081
ISSN:
0956-7135
Subject:
correspondence analysis; extra-virgin olive oil; fats and oils industry; food fraud; food industry; markets; motivation; risk assessment; supply chain
Abstract:
... As a high value commodity on the market, extra virgin olive oil (EVOO) is a suitable target for fraudsters. To understand differences in perceived fraud vulnerability between tier groups across the EVOO supply chain and to disclose underlying factors, the perceived fraud vulnerability of 28 companies was examined using the SSAFE food fraud vulnerability assessment tool. Amongst these companies wer ...
DOI:
10.1016/j.foodcont.2019.107081

32. Pyrolysis-compound-specific hydrogen isotope analysis (δ2H Py-CSIA) of Mediterranean olive oils

Author:
Nicasio T. Jiménez-Morillo; María João Cabrita; Cristina Barrocas Dias; Francisco J. González-Vila; José A. González-Pérez
Source:
Food control 2020 v.110 pp. 107023
ISSN:
0956-7135
Subject:
derivatization; deuterium; extra-virgin olive oil; isotope labeling; longitude; organic compounds; principal component analysis; provenance; pyrolysis; regression analysis; stable isotopes; temperature; France; Mediterranean region; Portugal; Spain; Tunisia; Turkey (country)
Abstract:
... The analysis of the hydrogen stable isotope composition (δ²H) of organic compounds provides information about its geographical origin. In this work, δ²H composition of specific compounds released by direct analytical pyrolysis (Py-CSIA) of extra virgin olive oils EVOOs was studied avoiding the use of any chemical and/or physical treatments, derivatization or previous separation steps. A collection ...
DOI:
10.1016/j.foodcont.2019.107023

33. Cultivar and geographical origin authentication of Italian extra virgin olive oil using front-face fluorescence spectroscopy and chemometrics

Author:
Dimas Firmanda Al Riza; Naoshi Kondo; Vincent Kipkirui Rotich; Claudio Perone; Ferruccio Giametta
Source:
Food control 2021 v.121 pp. 107604
ISSN:
0956-7135
Subject:
chemometrics; cultivars; data collection; emissions; extra-virgin olive oil; fluorescence; fluorescence emission spectroscopy; food safety; models; provenance; variance; wavelengths
Abstract:
... A front-face fluorescence method has been used to obtain an excitation-emission matrix (EEM) of various Italian mono-cultivar, and mix-cultivar, extra virgin olive oils without any laborious sample preparation. These EEM use excitations from 230 to 360 nm and emissions from 260 to 390 nm to explore potential fingerprint characteristics that could be used for cultivar and geographical origin authen ...
DOI:
10.1016/j.foodcont.2020.107604

34. Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil

Author:
Ken Abamba Omwange; Dimas Firmanda Al Riza; Yoshito Saito; Tetsuhito Suzuki; Yuichi Ogawa; Keiichiro Shiraga; Ferruccio Giametta; Naoshi Kondo
Source:
Food control 2021 v.124 pp. 107906
ISSN:
0956-7135
Subject:
adulterated products; classification; detection; extra-virgin olive oil; face; fluorescence; fluorescence emission spectroscopy; food safety; industry; olives; oxidation; support vector machines; tocopherols; tocotrienols
Abstract:
... Due to the health benefits of extra virgin olive oil (EVOO) and its increasing consumption patterns, adulteration of these oils using lower grade olive oils like virgin olive oil (VOO) and then later sold as EVOO to unsuspecting consumers has become a concern in the industry. There is a need for quick, reliable and inexpensive detection techniques to unmask such vice in order to realize its benefi ...
DOI:
10.1016/j.foodcont.2021.107906

35. Detection of soft-refined oils in extra virgin olive oil using data fusion approaches for LC-MS, GC-IMS and FGC-Enose techniques: The winning synergy of GC-IMS and FGC-Enose

Author:
Alessandra Tata; Andrea Massaro; Tito Damiani; Roberto Piro; Chiara Dall'Asta; Michele Suman
Source:
Food control 2022 v.133 pp. 108645
ISSN:
0956-7135
Subject:
data collection; discriminant analysis; electronic nose; extra-virgin olive oil; food safety; gas chromatography; industry; liquid chromatography; mass spectrometry; quality control; support vector machines
Abstract:
... Extra virgin olive oil (EVOO) is frequently adulterated by mixing it with soft refined oils (SROO). The differentiation of EVOO from its blends with SROO is not possible with the most common approaches, and, for this reason, the discriminating power of liquid chromatography-high resolution mass spectrometry (LC-MS), gas-chromatography ion mobility spectrometry (GC-IMS) and flash gas-chromatography ...
DOI:
10.1016/j.foodcont.2021.108645

36. Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Scaling down to the verification of PDO compliance

Author:
Beatriz Quintanilla-Casas; Berta Torres-Cobos; Francesc Guardiola; Agustí Romero; Alba Tres; Stefania Vichi
Source:
Food control 2022 v.139 pp. 109055
ISSN:
0956-7135
Subject:
case studies; compliance; discriminant analysis; economic valuation; extra-virgin olive oil; food fraud; food safety; sesquiterpenoids; Spain
Abstract:
... Nowadays, 144 Protected Designations of Origin (PDO) and Protected Geographical Indications (PGI) under the EU quality schemes correspond to extra virgin olive oil (EVOO). As endorsed by the EU Food Fraud Network, PDO/PGI EVOOs are particularly vulnerable to fraudulent practices because of their high economic value. For this reason, the present study aims to develop an instrumental tool to assess ...
DOI:
10.1016/j.foodcont.2022.109055

37. Metabolic fingerprinting strategy: Investigation of markers for the detection of extra virgin olive oil adulteration with soft-deodorized olive oils

Author:
Klara Navratilova; Kamila Hurkova; Vojtech Hrbek; Leos Uttl; Monika Tomaniova; Enrico Valli; Jana Hajslova
Source:
Food control 2022 v.134 pp. 108649
ISSN:
0956-7135
Subject:
adulterated products; chemometrics; deodorization; extra-virgin olive oil; food safety; methanol; oleic acid; olives; tandem mass spectrometry; ultra-performance liquid chromatography
Abstract:
... As extra virgin olive oil (EVOO) is a high value commodity, it might be subject of various fraudulent practices. This study is focused on a challenging authentication issue, addition of lower grade, soft-deodorized olive oil to EVOO. In the first step, sample sets of authentic EVOOs, soft-deodorized oils and their admixtures were extracted by aqueous methanol; obtained polar fractions were then an ...
DOI:
10.1016/j.foodcont.2021.108649

38. Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments

Author:
Breschi Carlotta; Guerrini Lorenzo; Parenti Alessandro; Masella Piernicola; Calamai Luca; Lunetti Lorenzo; Zanoni Bruno
Source:
Food control 2022 v.137 pp. 108931
ISSN:
0956-7135
Subject:
ambient temperature; decision making; decision support systems; extra-virgin olive oil; food safety; hydrolysis; rapid methods; risk; risk assessment; spoilage; turbidity; volatile organic compounds; water activity; water content
Abstract:
... The extra virgin olive oil (EVOO) commercialized by olive oil companies usually has highly variable turbidity characteristics. Ten veiled EVOOs with different water content, insoluble solid content, water activity, degree of turbidity, and microbial cell count, and their respective filtered samples, were studied both to assess the risk of degradation phenomena and to suggest a rapid method to meas ...
DOI:
10.1016/j.foodcont.2022.108931